sharing a family recipe which is again a favorite with my folks. the recipe is the most simplest version of matar paratha with minimal spices. so what you get is the taste and flavor of peas without being dominated by too many of spices.

best are to use fresh green peas. in india, winters is the time for fresh green peas and i am kind of late in posting the recipe. but still fresh peas are available in the market. so you can give a try making these parathas. if you really do not have any option, then make with frozen peas. this stuffed paratha recipe is also a no onion no garlic recipe.

cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides.

roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling.

making matar paratha:

heat a tawa and let it become hot. place the peas paratha on the hot tawa. on a medium to high flame, begin to roast the paratha.

when one side is partially cooked (about 1/4th) then flip the paratha.

spread some oil or ghee on top. flip the matar paratha again.

now spread some oil or ghee on this side too.

if the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.

flip again. press the paratha edges with a spatula too, so that they are cooked.

flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.

serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas parathas for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.

stepwise matar paratha or green peas paratha recipe:

3. then add ½ cup water and begin to knead. add more water if required while kneading.

4. knead to a soft and smooth dough. cover and keep aside for 30 minutes.

preparing green peas stuffing:

1. steam 1.25 cups fresh peas (125 grams) in a pressure cooker or electric rice cooker. steam the green peas and do not boil them in water. for steaming, take the green peas in a pan. add 1 cup water in the cooker. place the pan with the green peas in the cooker. now pressure cook for 3 to 4 whistles. i used electric rice cooker to steam the green peas.

2. drain the green peas very well. there should not be any water in them. allow them to become warm or cool at room temperature.

3. mash the green peas coarsely with a potato masher. keep aside.

4. heat a pan. lower the flame and add ½ tsp cumin seeds in it.

5. roast the cumin seeds till they become fragrant.

6. remove and add the roasted cumin seeds to the mashed peas.

7. in the same pan, on a low flame, add 1 tbsp besan (gram flour).

8. stirring often, roast the besan.

9. the besan should become aromatic. its rawness should go away. the color of besan will also change. do not brown too much or burn the besan.

13. flip again. if the matar paratha has been stuffed and rolled well, it will start puffing up while cooking. press the paratha edges with a spatula too, so that they are cooked well.

14. flip once more or twice and roast till the matar paratha is evenly cooked and has golden blisters on top.

15. serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas parathas for breakfast with a side accompaniment of lemon pickle or mango pickle. you can also serve these parathas with some butter or curd.

I tried this recipe today and parathas came out really well. I have recently taken into cooking so for an amateur like me your recipes are truly handy. Every single step is mentioned clearly with pictures, that is the best part of your site. When it comes to Indian vegetarian vegrecipesofindia is my top choice.

i would suggest them to partially cook and then freeze. if they cooked completely and then freezed, the texture and taste change completely. so just cook them partly, about 1/4 cooked. the dough should become opaque with pale spots on them. then freeze. before roasting, thaw them at room temperature and then roast with some oil or ghee.